I’m not a fan of what most people think of when they hear the words, “potato salad.” Cold potatoes just aren’t my thing. But this warm version is easy and packed with flavor. Served with a simple grilled tenderloin rubbed with herbs and garlic, it’s all perfect.
This is a grilled recipe, but the pork can be cooked in a pan on the stove top and the potatoes roasted in the oven if you prefer.
Watch the full video on how to make this meal here, on CLJTV.
Garlic & Herb Pork Tenderloin
A simple protein that can be grilled, roasted or pan fried.
- 2 whole pork tenderloins trimmed of silver skin
- 6 cloves garlic fresh, finely chopped
- 1/2 cup parsley fresh, finely chopped
- 2 tsp thyme fresh, leaves chopped, stems discarded
- 2 pinches salt
- 1 tsp black pepper
- 1/4 cup olive oil extra virgin
In a bowl, combine the chopped garlic, chopped parsley, chopped thyme, salt, pepper, and olive oil.
Coat the pork with the mixture and allow to rest, at room temperature, for one hour.
Preheat grill on medium heat. Grill the pork until it reaches an internal temperature of 145. Remove from heat and let rest for 10 minutes before slicing and serving.
Warm Potato Salad with Honey Dijon Dressing & Fresh Dill
If you aren't a fan of cold potato salad, this version is a great one to try. The potatoes are grilled (or roasted) and served with fresh dill and onions, in a bold honey mustard dressing.
- 1.5 lb baby potatoes (yukon, new, purple etc)
- 1/4 cup grapeseed oil
- 1 tbsp salt
- 1 1/2 tsp black pepper
- 1 cup red onion medium dice
- 2 tbsp fresh dill tender fronds only, chopped
- 1/3 cup mayonnaise
- 1/4 cup dijon mustard
- 1 tbsp whole grain mustard
- 1/4 cup honey
- 1/4 cup lemon juice fresh squeezed, not from concentrate
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp caper berries
Preheat grill on medium heat with a grill basket directly on the grate if you have one.
Cut the potatoes into pieces approximately 1in thick. Doesn't need to be perfect, just general uniform.
In a large bowl, combine the potatoes with the grapeseed oil, 1 tbsp of salt and 1 1/2 tsp black pepper. Toss to coat evenly.
Add the potatoes directly to the grill pan and cook over medium heat, with the lid closed, for 25-30 minutes. Check the potatoes every 5 minutes and toss around to prevent burning and to get all the pieces evenly cooked.
While the potatoes cook, dice the red onion and put it in a large bowl. Chop the dill and set it aside.
Make the dressing by combining the mayo, dijon, whole grain mustard, honey, lemon juice, 1 pinch each of salt and pepper. Whisk together until smooth, taste and adjust seasonings to preference.
TIP: If it's too sour, add more mayo, dijon, and honey. If it's too sweet, add more mayo and lemon juice. If it's too mayo-ey, add more dijon, lemon juice and honey.
Once the potatoes are done, immediately add them to the onions. Add the chopped dill and toss everything to combine. Let sit for 5 minutes to allow the hot potatoes to gently cook the harshness from the onions and release the oils from the dill.
Add the dressing and toss evenly to coat. Serve warm.
My favorite thing about this potato salad is that it’s awesome as is, but also a great start to creating something unique and tailored to your preferences. Give it a try and, if you make any adjustments, I’d love to hear about them. Enjoy!
Equipment I used
|Knife||Cutting Board||Grill Basket|
|Ceramic Mixing Bowls||Steel Mixing Bowls||Garlic Press|